Karla's Crock Pot Chocolate Pudding Cake

Chocolate Pudding Cake
Pudding Cake. William Reavell/Dorling Kindersley/Getty Images
  • Total: 6 hrs 10 mins
  • Prep: 10 mins
  • Cook: 6 hrs
  • Yield: 8 to 10 Servings
Nutritional Guidelines (per serving)
476 Calories
41g Fat
21g Carbs
7g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8 to 10 Servings
Amount per serving
Calories 476
% Daily Value*
Total Fat 41g 52%
Saturated Fat 14g 72%
Cholesterol 106mg 35%
Sodium 50mg 2%
Total Carbohydrate 21g 8%
Dietary Fiber 4g 16%
Protein 7g
Calcium 70mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This gooey chocolate pudding cake is a snap to mix and cook in the slow cooker. Top it off with whipped cream or serve it warm with a scoop of ice cream and some extra fudge sauce.

For a larger slow cooker, use a casserole dish or souffle dish that will fit in the crock. Just cover bake the cake in the slow cooker as directed.


  • 1 package chocolate cake mix (2-layer size)
  • 8 ounces sour cream
  • 1 package instant chocolate pudding (6-ounce)
  • 1 cup semisweet chocolate chips
  • 3/4 cup vegetable oil*
  • 4 large eggs
  • 1 cup water

Steps to Make It

  1. Grease the crockpot interior or spray with non-stick spray.

  2. Mix all ingredients together in a bowl until well blended; transfer to the slow cooker.

  3. Cover and cook on LOW for 6 to 8 hours. Do not lift the lid.

  4. Serve warm with ice cream.

Tip: Try this with low-fat cake mix and sour cream. It is VERY rich, so be sure to have some ice cream in the house. A little goes a long way. Keeps in fridge for a while. Just heat and serve."

*Use a neutral flavored oil in the cake, such as canola, safflower, or corn oil.